Smoked Salmon Wrap Recipe

Make the cream cheese spread

In a medium bowl, combine the softened cream cheese, Dijon mustard, mayonnaise, and fresh lemon juice. Whisk or beat with a fork until smooth and evenly blended. Season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Stir in the chopped fresh dill. Taste and adjust seasoning (add more lemon, salt, or Dijon to preference).

Warm tortillas (optional)

If desired, warm each tortilla for 10–15 seconds per side in a dry skillet over medium heat or microwave covered with a damp paper towel for 10–15 seconds. Warming makes them more pliable and less likely to split when rolling.

Spread and layer

Lay one warmed tortilla flat on a clean work surface. Spread about 2 oz (roughly 2 tablespoons) of the cream cheese mixture evenly over the center third of the tortilla, leaving a 1/2-inch border at the edges. Sprinkle about 1/2 tsp capers evenly over the spread. Arrange 3 oz (approximately 3–4 slices) of smoked salmon in an even layer on top of the spread.

Add produce

Top the salmon with a handful (about 1/2 cup) of baby spinach or mixed greens, a few thin slices of cucumber, 2–3 thin tomato slices (if using), and a few very thin rings of red onion. Lightly sprinkle a pinch of cracked black pepper over the filling.

Roll the wrap

Fold the sides of the tortilla in toward the center, then tightly roll the tortilla away from you, sealing the filling inside. Tuck the edges as you roll to keep a compact cylinder. Repeat with remaining tortillas and ingredients.

Chill and slice

For cleaner slices and better holding, wrap each assembled wrap in plastic wrap and chill in the refrigerator for 15–20 minutes. Remove plastic wrap and slice each wrap in half on the bias with a sharp knife. If serving immediately, you can slice right away, but chilling helps the spread firm up and prevents slipping.

Arrange the halves on a platter. Garnish with extra dill, a few capers, and lemon wedges. Serve immediately and encourage squeezing a little lemon over each half to brighten flavors.

Leftovers: store wrapped in plastic wrap or an airtight container in the refrigerator for up to 24 hours for best texture. Avoid making too far in advance to prevent tortillas from becoming soggy.